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Daily Archives: 09/01/2016

Crispy Parmesan Garlic Chicken with Zucchini

Tonight for my family I cooked this Crispy Parmesan Garlic Chicken with Zucchini. I, of course, found the recipe  on Pinterest. I love getting recipes from there, lol it’s addicting! Oh, by the way, they, of course, enjoyed their meal. 🙂 It’s relatively an easy one pan dish that you can prepare, and your family will enjoy! The chicken is so tender and breaded with an amazing parmesan garlic crust, and the zucchini is sautéed in a savory buttery parmesan garlic!

Crispy Parmesan Garlic Chicken with Zucchini

Ingredients

2 Chicken Breasts, sliced in half, or 4 thin chicken breasts
8 Tbsp butter, divided
½ C. Italian Bread Crumbs (I used Panko)
½ C. plus 1 Tbsp grated Parmesan, divided
¼ C flour
2 medium zucchini, sliced
2 garlic cloves, minced

Instructions

1. In a large skillet over medium heat melt two tablespoons of butter.
To cook the chicken: melt the remaining four tablespoons of butter in a microwave-safe shallow dish. In another shallow dish mix bread crumbs, parmesan cheese, and flour. Dredge the chicken in the butter and then coat with the breadcrumb mixture and place in skillet.

2. Cook on each side for about three – four minutes until the outside is crispy and the chicken is fully cooked. Set aside on a plate. Add another two tablespoons of butter back to the skillet and saute the minced garlic for a minute. Place the zucchini into the skillet and saute until tender. Salt and pepper to taste and add one tablespoon of parmesan. Put the chicken back to the skillet and heat for a minute or so. Serve immediately.

Source The Recipe Critic

 

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Coming up next week

Lemon Basil Grilled Pork Chops           Side Dish  Parmesan Roasted Cauliflower

Crockpot Buffalo Chicken Soup (I’m very excited about this one as it will be my one hundredth blog post) And yes of course I am celebrating lol.

Cheeseburger Macaroni

Next weekend’s fun and relaxing concoction is Very Addicting Brownies (In honor of my 100th blog post.)

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Slow Cooker Tamale Pie

Tamales are a delicious Mexican dish. If I had a list of my favorite Mexican entrees; Tamales would certainly be on there lol. I don’t know what it is, but they taste even better during Christmas. My most liked tradition is when my family and I go to my Aunt Sandra’s on Christmas day and eat some of her amazing  tamales. Yum yum!!!

I too enjoy pie, but I have never tried tamale pie so when I saw the title of the recipe I was very inspired on cooking this recipe. As always like all of the dishes that I’ve prepared, it’s delicious and super easy to make.
🙂

What is your most liked Mexcian dish?

Slow Cooker Tamale Pie

Ingredients:

1 lb ground beef
1 tsp. ground cumin
1/2 tsp salt
1/2 tsp. chili powder
1/4 tsp pepper
1 can 15 oz Goya, black beans
1 can 14-1/2 oz diced tomatoes with mild green chilies, undrained
1 can 11 oz whole kernel corn
1 can 10 oz enchilada sauce
2 green onions, chopped
1/4 C. minced fresh cilantro
1 package (8-1/2 oz corn bread/muffin mix (I used Jiffy brand)
2 eggs
1 C. shredded Mexican cheese blend

Directions:

1. In a large skillet pour a few drops of oil and cook the beef over medium heat until no longer pink; drain the fat. Mix in the cumin, salt, chili powder, and pepper. Transfer the mixture to your slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions, and cilantro. Cover and cook on low for six-eight hours or until cooked through.

2. In a small mixing bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook one-hour longer or until a toothpick inserted near the center comes out clean. Sprinkle with cheese; cover and let stand for five minutes. Serve with sour cream and additional cilantro if desired.

Source six sisters stuff